Äppeljuice fermenterad med Lactobacillus plantarum 299v

: Temperaturens påverkan på utvecklandet av en drycks egenskaper

Abstract

The interest in fermented products is growing, both drinks and other foods. Drinks can be fermented with different types of microorganism, such as yeast and lactic acid bacteria. The fermentation medium is strongly depended on the chosen type of microorganism and the wanted end result. In this study, apple juice from Ingrid- Marie apples was fermented with the lactic acid bacterial strain Lactobacillus plantarum 299v during five days at 20°C but at two different initial temperature of fermentation. Aiming to ensure possible differences of significant between chemical, microbiology, sensory and aroma development attributes that can be connected to the two different initial temperature. Analysis on differences in chemical attributes and microbiological growth between the non-fermented and fermented juice in two initial temperatures was done. The results showed nonsignificant differences between chemicals attributes and concentration of cell numbers. Sensory attributes show significant differences between non-fermented and fermented juice at initial temperature 30°C. Differences in aroma development attributes were tested in all the products and shows significant differences between the different temperatures of fermentation and non-fermented juice.

Date of Award	2022-Jun
Original language	Swedish
Supervisor	Betty Collin (Supervisor), Kimmo Rumpunen (Supervisor) & Stina-Mina Ehn Börjesson (Examiner)